CentMenu / Dinner · Lunch
Cabbage potato bean stew
Cabbage, potatoes and white beans make a low-cost pot of German-style comfort food.
VeganNo gluten ingredientsNo dairy ingredients
Ingredients
4 servings · US + metric
- 1.32 lb (600 g) white cabbage
- 1.76 lb (800 g) potatoes
- 1.59 lb (720 g) cooked white beans
- 1 onion
- 2 carrots
- 1¾ tbsp (25 ml) sunflower oil
- 1 vegetable stock cube
- 1 tsp (2 g) caraway seeds
- ½ tsp (3 g) salt
Let’s cook
Heat 1¾ tbsp (25 ml) sunflower oil in a large pot over medium heat. Finely chop 1 onion and 2 carrots and sauté for 5 minutes.
Shred 1.32 lb (600 g) white cabbage, peel and dice 1.76 lb (800 g) potatoes and add to the pot with 1 tsp (2 g) caraway seeds; sauté over medium heat for 4 minutes.
Add 1 vegetable stock cube, ½ tsp (3 g) salt and water to just cover; bring to a boil and simmer over low heat for 20 minutes, until the potatoes are tender.
Drain and rinse 1.59 lb (720 g) cooked white beans; add and cook for 5 minutes more, then mash a few potatoes to thicken.